450g Hong Kong flour sifted
50g top flour sifted
1/2 tbsp dry yeast
80g sugar
250 ml water
3 1/2 tbsp Crisco
1/2 tbsp Double action baking powder
Method
Combine flour, sugar, yeast together
Add in water, then follow by the shortening
Knead until very smooth
Proof for 15 min then divide dough into 50gm each. Shape round
Proof for another 10 min. Put in vegetable filling.
Proof for another 35 min.
Steam for 12 min
Filling
1 bangkuang
1/2 carrot
Some black fungus
20g dried shrimp
2tbsp oyster sauce
1 tbsp fish sauce
1/2 tsp sugar